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A history of apples
“An apple a day keeps the doctor away” according to an old English saying pointing out the healthy nature of this fruit, which provides the body with a lot of vitamin C and minerals. Apples genuinely contribute to fitness and are an irresistible snack.
The apple also proved irresistible when Eve seduced Adam with the delectable fruit in Paradise, and that little weakness for the sweet fruit has remained mankind to this day. But with the expulsion from Paradise this fascination with apples came to a temporary end. The cradle of the “malus domestica” was probably somewhere between the Euphrates and the Tigris, but there is no exact documentation about that. It has been proved however, that in the 3rd century BC the Pharaohs took apples with them into the pyramids as a means of sustenance.
From crab apple to a dessert fruit
Until 1800 BC there were only inedible wild crab apples in Europe. People eventually began to cultivate them, and by 75 AD the apple, of which there were now several varieties, had become a fine table fruit for the Romans. We also have the Romans to thank for the technique of “grafting” which is similar to the modern method of cloning. The cultivation of fruit was first officially documented around 800 AD at the time of Charlemagne. At first only the monasteries had spacious orchards, but by the 13th century saplings and trees were also growing around castles and settlements.
By the 15th century the fruit farmers in the South Tyrol were harvesting enough fruit to trade with their neighbours. When, in the year 1406, the Counts of the Tyrol transferred their official residence from Castle Tirol at Meran to Innsbruck, a modest fruit export was established throughout Brennero/Brenner in addition to the export of wine. The fruit arrived in Innsbruck by horse and cart and went from there across the rivers Inn and Danube and on to Vienna, where as chronicles tell us “Girls in pretty costumes sold the fruit to well-to-do burghers and noblemen”; for apples were a luxury food in those days.
Expansion thanks to the apple
Until the 19th century cattle breeding and arable farming predominated in the South Tyrol. At that time only the hillsides and slopes could be used for agricultural purposes, since the valleys, especially the Etsch, were still frequently swamps and marshlands. Once the valleys between Merano/Meran and Salorno/Salurn were drained there was a sudden expansion in fruit growing. Later the Valle Isarco up as far as the natural boundary at Natz-Schabs also joined in. With the opening in 1874 of the imperial agricultural school in San Michele/St. Michael on the Adige/Etsch, many farmers’ sons were able to have specialist training. However the majority of farmers attended the one-year course at the agricultural school for fruit- and winegrowing, which was situated in the Monastery of Muri Gries near Bolzano/Bozen until 1961. Since 1962 this has been carried on as a two-year training course at the school for fruit- and winegrowing which is part of the Laimburg Institute. In addition an agricultural college was opened in Auer in 1980.
Did you know ...
... that because of the cross-over from Mediterranean to a Central European-continental climate the South Tyrol has more ideal conditions for fruit growing than almost any other country in Europe?
... that with its cultivated area of approx. 18,000 hectares (approx. 44,480 acres) South Tyrol is the largest fruit growing area in Europe?
... that fruit growing is the basis of livelihood for around 8,000 South Tyrolean families?
... that South Tyrol produces 30% of the Italian apple harvest and 11% of the European apple harvest?
... that an average of 900,000 tons of apples are produced annually in South Tyrol?
... that about half the apple harvest is exported and roughly 70% of that goes to Germany?
Apple Strudel to try at home
The following recipe is a very special apple delicacy for you to try at home: the traditional South Tyrolean Apple Strudel. As in the aforementioned facts – the apple is the focal point and will delight your taste buds.
For the dough:
250 g flour
1 egg
2 tablespoons oil
1/16 litre water (approx 2 fluid oz)
a pinch of salt
For the filling:
1 kg apples (such as Gravenstein or Golden Delicious)
150 g bread crumbs
150 g butter (preferably unsalted)
90 g sugar
50 g raisins
50 g pine nuts
100 g melted butter (preferably unsalted) for brushing the dough
cinnamon, lemon peel
Preparation:
Sieve the flour onto the work surface, add the egg, salt and oil and mix with one hand. With the other hand keep adding the water as necessary until the dough reaches the required consistency. Now knead with both hands until the dough is really smooth. Shape into a ball and brush with oil. Allow to rest for half an hour. Meanwhile peel and core the apples, then slice them thinly. Toast the breadcrumbs in butter until they are light brown.
Roll out the dough on a floured cloth and then, with both hands, take hold of it from underneath and gently pull and stretch it from the middle outwards, until it is paper thin. Brush it with some of the melted, lukewarm butter. Spread the toasted breadcrumbs over two-thirds of the dough, then add the apple slices and sprinkle the sugar, cinnamon, lemon peel, raisins and pine nuts on top. Now, starting from the side with the filling, lift the cloth and roll up the strudel tightly. Lay it on a greased baking tray, brush with the rest of the melted butter and bake for approximately half an hour at 220o C (430o F) (180o C [360o F] in a fan-assisted oven). Dust with icing (confectioners’) sugar and serve warm. This tastes particularly good with lightly whipped cream. |